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Bread Salad
Ingredients
-
3
cups Italian bread torn into bite-size pieces or cut into 1-inch cubes, dried*
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1 1/2
cups coarsely chopped seeded tomato (3 medium)
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1/2
of a medium red onion, cut into thin wedges and separated
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1/4
cup snipped fresh basil or fresh Italian (flat-leaf) parsley
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2
tablespoons red wine vinegar or white wine vinegar
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2
tablespoons olive oil
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2
cloves garlic, minced
-
1/4
teaspoon salt
-
1/4
teaspoon ground black pepper
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4
cups torn or chopped romaine lettuce
Directions
1. In a large bowl toss together dried bread pieces, tomato, onion, and basil; set aside.
2. For dressing, in a screw-top jar combine vinegar, olive oil, garlic, salt, and pepper. Cover and shake well. Pour the dressing over the bread mixture; toss to coat. Let stand for 15 minutes to allow the flavors to blend. Place romaine on four salad plates. Spoon bread mixture over romaine. Makes 4 side-dish servings.
From the Test Kitchen
- Note *To dry bread, spread bread pieces or cubes in a shallow baking pan. Let stand overnight at room temperature, stirring once or twice. Or preheat oven to 300F. Bake, uncovered, in the preheated oven for 8 to 10 minutes, stirring once or twice until dry but not toasted.
- Variation Quick Bread Salad:Prepare as above, except omit vinegar, olive oil, garlic, salt, and pepper for the dressing. Substitute 1/4 to 1/3 cup bottled Italian salad dressing and let stand as above.
Nutrition Facts
(Bread Salad)
- Servings Per Recipe 4,
- Calories 213,
- Protein (gm) 6,
- Carbohydrate (gm) 29,
- Fat, total (gm) 9,
- Saturated fat (gm) 1,
- Dietary Fiber, total (gm) 4,
- Sodium (mg) 417,
- Potassium (mg) 388,
- Calcium (DV %) 71,
- Iron (DV %) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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